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Chocolate Caramel Tart





For the shortcrust pastry:

1 1/2 cup

Baron All-Purpose Flour

1/4 cup

Cocoa powder

1 cup

Magnolia Gold Butter Salted, softened

1/4 cup

Water



For the filling:

225 grams

Bittersweet chocolate

3 pieces

Eggs

1/2 cup

Magnolia Purefresh Natural Cow's Milk

1/2 cup

Cream